Shelly's Recipe

PORK MEDALLIONS WITH MUSHROOMS AND ROSEMARY

Category: Pork

2/3 cup chicken broth
1 tbsp tomato paste
1/4 tsp dried rosemary, crushed
1/4 tsp kosher salt
1/8 tsp pepper
8 oz pork tenderloin, cut crosswise into 4 pieces
1 tbsp seasoned dry bread crumbs
1 tbsp olive oil
1 1/2 cups sliced mushrooms

In a medium bowl, gradually whisk broth with tomato paste. Stir in rosemary, salt and pepper. Flatten pork to 1 inch thickness; lightly coat pork with bread crumbs.

Heat oil in a large skillet over medium-high heat until hot. Add pork; cook 6 minutes or until golden brown, turning once. Place on plate.

Reduce heat to medium. Add mushrooms to same skillet; add broth mixture. Reduce heat to low; cover and simmer 2-4 minutes or until pork is pale pink in center. Place pork on plate. Increase heat to high; boil sauce 2-3 minutes or until reduced and slightly thickened. Serve sauce over pork. Serves 2